This is a healthy salad full of nutrients and protein, with enough strong and delicious flavours to make it a pleasure to eat.

Michelle Eshkeri is the founder of Margot Bakery, www.margotbakery.co.uk
 

Preheat oven to 220°C. 
Place quinoa and water in a saucepan with a lid. Bring to the boil then turn heat down to low, cover and cook for 15 minutes. Turn heat off and leave for ten minutes more. The quinoa should be cooked through but still firm and with some texture.
Trim florets from the head of broccoli and thinly slice the stem. 
Toss in a bowl with the garlic, chilli, salt maple syrup and oil. Place on a tray lined with baking parchment and roast for 10 – 15 minutes until it has some colour but is still crunchy. 
Mix the broccoli with the warm quinoa and add the remaining ingredients. 
Taste for seasoning. The lemon should be quite pronounced and there should be some heat from the chilli. Add a touch more maple syrup if needed. 
Serve warm or at room temperature.